Lobster & Watercress Salad with Lime Butter

Food Picture: 

Preparation Time

20 minutes

Cooking Time

55 minutes

Ingredients (serves 12)

  • 9 cooked lobster tails
  • 125ml (1/2 cup) fresh lime juice
  • 200g butter, cubed
  • 2 tbs finely chopped fresh chives
  • Salt & freshly ground black pepper
  • 4 Lebanese cucumbers
  • 2 bunches watercress, sprigs picked, washed, dried
  • 3 ripe avocados, halved, stones removed, peeled, thinly sliced


  1. Use sharp kitchen scissors to cut down the middle of the underside of 1 lobster tail. Gently peel back the shell and break it away. Carefully remove the lobster meat in one piece and cut crossways into 4 medallions. Repeat with the remaining lobster tails.

  2. Place lime juice in a small saucepan over medium-low heat and bring just to the boil. Use a wire balloon whisk to gradually whisk in the butter, 1 cube at a time, until butter melts and is well combined. Add the chives and whisk until well combined. Taste and season with salt and pepper.

  3. Use a vegetable peeler to slice the cucumber lengthways into thin strips. Divide the cucumber, watercress and avocado among serving plates. Top with the lobster medallions and drizzle with lime butter. Serve immediately.